Garden Vegetable Pistachio Potato Salad

By Buster's friend on January 28, 2007

100.00%;

2 Reviews

Photo by iris5555

Prep Time: 15 mins

Total Time: 45 mins

Servings: 12

Photo by iris5555

About This Recipe

"Perfect accompaniment for grilled chicken or fish! I use canned corn when corn not at its peak - yum! From the California Pistachio Comission. To adapt for red meats, I delete the dill, change yogurt to sour cream & add 1 teaspoon smoked chipotle powder (love that stuff!)."

Ingredients

2 lbs
red potatoes

1 cup
frozen peas, defrosted
( see note)

1 large
carrot, pared, sliced
( 1 cup)

1 cup
fresh corn kernels
( 2 ears)

1 cup
broccoli floret, cut into small pieces

1/4 cup
green onion, sliced

1 cup
pistachios
( natural California)

3/4 cup
yogurt

3/4 cup
mayonnaise

1 teaspoon
dill weed

1/2 teaspoon
black pepper

Directions

Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.